The Ferguson Recipes – Recipes, Plain & Simple
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👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
🌅 Recipe Of The Day! 🌇
🖨 🖨
Roasted Chicken With Garlic - Balsamic Sauce
Roasted Chicken With Garlic - Balsamic Sauce
{Serving suggestion only*}
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Discover the perfect Sunday dinner with this Roasted Chicken with Garlic-Balsamic Sauce. A whole chicken roasted with fresh thyme, garlic cloves, and baby carrots creates a rustic one-pan meal that's both elegant and comforting. The star is the silky pan sauce—chicken drippings blended with stock and balsamic vinegar for a glossy finish that elevates this simple roast to dinner party status. Impressive yet surprisingly straightforward!
No Jump Zone
Ingredients
1 chicken, about 4 lbs.
Salt and freshly ground pepper, to taste
8 fresh thyme sprigs
6 garlic cloves
3/4 lb. baby carrots
1/4 cup extra-virgin olive oil
1 cup chicken stock
2-3 tsp. balsamic vinegar
Directions
Let chicken stand at room temperature 45 min.
Preheat oven to 375°F.
Rinse chicken inside and out with cold water; pat dry with paper towels.
Trim off and discard excess fat.
Season chicken inside and out with salt and pepper.
Place 4 thyme sprigs in body cavity.
Place chicken in an oval roaster.
Scatter garlic, carrots and remaining 4 thyme sprigs around chicken.
Drizzle chicken and vegetables with olive oil.
Cover and roast 1 hr.
Uncover pan and preheat broiler.
Broil chicken 4" from heat source until skin is golden and an instant-read thermometer inserted into thickest part of thigh, away from bone, registers 170°F, 10-15 min.
Transfer chicken and carrots to a warmed platter (leave garlic in pan), cover loosely with foil and let rest 15 min.
Remove thyme sprigs from pan and skim fat from pan drippings.
Add stock, bring to a boil over medium-high heat and cook, stirring to scrape up any browned bits from the pan bottom.
Puree mixture with a blender or stick blender until smooth.
Add vinegar and season with salt and pepper.
Carve chicken and pass sauce alongside.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 590; Total Fat: 42g (Saturated Fat: 11g); Cholesterol: 155mg; Sodium: 410mg; Total Carbohydrates: 8g (Dietary Fiber: 2g, Sugars: 4g); Protein: 45g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: chicken, garlic
🗂️ Categories: 🍗 Chicken & Other Poultry
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Roasted Chicken With Garlic - Balsamic Sauce was added on March 09, 2009 and last updated on May 27, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
Weekly Favorite!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Claude
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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